Lemon Ricotta Pancakes Recipe

Prep10 mins

Cook10 mins

Total20 mins

服务2 to 3 servings

Makes8 pancakes

Combine ricotta, milk, egg yolks, and vanilla in a large bowl and whisk until homogenous. Whisk together flour, baking powder, salt, sugar, and lemon zest in a separate bowl. Add the ricotta mixture to the dry ingredients and stir with a wooden spoon until just combined. Some lumps are ok.
In a separate clean bowl, whisk egg whites until stiff peaks form. Gently fold into batter.
Heat 1 teaspoon butter in a large non-stick skillet or griddle over medium-low heat until melted. Wipe out with a paper towel. Add four circles of pancake batter using a quarter cup measure. Cook until top side begins to show bubbles, about 2 minutes. Carefully flip and cook until second side is golden brown, about 2 minutes longer. Transfer to a large plate and keep warm in a low oven. Repeat with remaining butter and batter.
Serve hot with butter, fruit, and syrup.

Nutrition Facts
Servings: 2 to 3
Amount per serving
Calories	516
% Daily Value*
Total Fat17g	21%
Saturated Fat 8g	41%
Cholesterol283mg	94%
Sodium731mg	32%
Total Carbohydrate67g	24%
Dietary Fiber 1g	5%
Total Sugars 19g
Protein24g
Vitamin C 1mg	5%
Calcium 417mg	32%
Iron 4mg	22%
Potassium 327mg	7%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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